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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Okay folks,
We were chatting on the chat channel, and we started talking bout butter beans. I grew up in VA, and I had them all the time. To me, they are smaller than a lima, and a pale green. And they stay that way when they are cooked. Boli agrees with this description of them. Others in the discussion say they are much larger, and tan. Or buff or khaki colored. I have never seen butter beans like that... For those of you who know about butter beans, what is your description of them? Christine |
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On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it Christine
Dabney? > Okay folks, > > We were chatting on the chat channel, and we started talking bout > butter beans. I grew up in VA, and I had them all the time. To me, > they are smaller than a lima, and a pale green. And they stay that > way when they are cooked. Boli agrees with this description of them. > > Others in the discussion say they are much larger, and tan. Or buff > or khaki colored. > > I have never seen butter beans like that... > > For those of you who know about butter beans, what is your description > of them? Haven't had them for years, but I distinctly remember them being tan, and about the size or a bit larger than a standard lima bean. -- Wayne Boatwright *¿* _____________________________________________ A chicken in every pot is a *LOT* of chicken! |
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On 18 Nov 2005 07:56:43 +0100, Wayne Boatwright
> wrote: >On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it Christine >Dabney? ans like that... >> >> For those of you who know about butter beans, what is your description >> of them? > >Haven't had them for years, but I distinctly remember them being tan, and >about the size or a bit larger than a standard lima bean. Heretic!!!! LOL Christine |
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Wayne Boatwright wrote:
> On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it > Christine Dabney? > >> Okay folks, >> >> We were chatting on the chat channel, and we started talking bout >> butter beans. I grew up in VA, and I had them all the time. To me, >> they are smaller than a lima, and a pale green. And they stay that >> way when they are cooked. Boli agrees with this description of them. >> >> Others in the discussion say they are much larger, and tan. Or buff >> or khaki colored. >> >> I have never seen butter beans like that... >> >> For those of you who know about butter beans, what is your >> description of them? > > Haven't had them for years, but I distinctly remember them being tan, > and about the size or a bit larger than a standard lima bean. Yep, they are tan or yellow and larger than a regular lima. That's my rememberance of them. Look in the canned bean aisle. My brother Scott insisted we have these with pork chops when we were growing up. Me, I love lima beans (the frozen Fordhook ones); canned butter beans are large and mushy. Jill |
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jmcquown wrote:
> Wayne Boatwright wrote: >> On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it >> Christine Dabney? >> >>> Okay folks, >>> >>> We were chatting on the chat channel, and we started talking bout >>> butter beans. I grew up in VA, and I had them all the time. To me, >>> they are smaller than a lima, and a pale green. And they stay that >>> way when they are cooked. Boli agrees with this description of them. >>> >>> Others in the discussion say they are much larger, and tan. Or buff >>> or khaki colored. >>> >>> I have never seen butter beans like that... >>> >>> For those of you who know about butter beans, what is your >>> description of them? >> >> Haven't had them for years, but I distinctly remember them being tan, >> and about the size or a bit larger than a standard lima bean. > > Yep, they are tan or yellow and larger than a regular lima. That's my > rememberance of them. Look in the canned bean aisle. My brother Scott > insisted we have these with pork chops when we were growing up. > > Me, I love lima beans (the frozen Fordhook ones); canned butter beans are > large and mushy. > > Jill Lima beans were the one food I just couldn't eat. My throat would just clam up. It was something about the chewyness or a slime factor or bland factor. It's been forever since I tried them but would probably have better luck eating them today. Andy One town over from Lima, PA |
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Dee Randall wrote:
> the only connection I get personally, physically, is that I > get a headache after eating either butter or fava beans (and lima beans). > Dee Dee Sorry to hear that but thanks for the excuse! ![]() -- Andy |
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![]() Christine Dabney wrote: > Okay folks, > > We were chatting on the chat channel, and we started talking bout > butter beans. I grew up in VA, and I had them all the time. To me, > they are smaller than a lima, and a pale green. And they stay that > way when they are cooked. Boli agrees with this description of them. > > Others in the discussion say they are much larger, and tan. Or buff > or khaki colored. > > I have never seen butter beans like that... > > For those of you who know about butter beans, what is your description > of them? Yoose all have extremely limited cerebral retention. For yoose six digited spawn of incest, within less than a couple three months, once again.... lima bean [LY-muh] This New World bean was named for Lima, Peru, where it was found as early as 1500. There are two distinct varieties of lima - the Fordhook and the baby lima (and Fordhooks are not adult baby limas). Both are pale green, plump-bodied and have a slight kidney-shape curve. The Fordhook is larger and plumper than the baby lima. It also has a fuller flavor than its smaller relative. Fresh limas are available from June to September. They're usually sold in their pods, which should be plump, firm and dark green. The pods can be refrigerated in a plastic bag for up to a week. They should be shelled just before using. Frozen lima beans are available year-round and are labeled according to variety (Fordhook or baby). Canned and dried limas are usually labeled "jumbo," "large" or "small," a designation that relates to size and not variety. _In the South, dried limas are frequently referred to as butter beans._ When mottled with purple they're called calico or speckled butter beans . A traditional way to serve limas is with corn in SUCCOTASH. They're also used alone as a side dish, in soups and sometimes in salads. Lima beans contain a good amount of protein, phosphorus, potassium and iron. The lima is also called the Madagascar bean . © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. --- Sheldon |
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![]() "Andy" <q> wrote in message .. . > Dee Randall wrote: > >> the only connection I get personally, physically, is that I >> get a headache after eating either butter or fava beans (and lima > beans). >> Dee Dee > > > Sorry to hear that but thanks for the excuse! ![]() > > -- > Andy Don't forget, that excuse works well for many things. ![]() Dee Dee |
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![]() "Dee Randall" > wrote in message ... > > "Andy" <q> wrote in message > .. . >> Dee Randall wrote: >> >>> the only connection I get personally, physically, is that I >>> get a headache after eating either butter or fava beans (and lima >> beans). >>> Dee Dee >> >> >> Sorry to hear that but thanks for the excuse! ![]() >> >> -- >> Andy > > Don't forget, that excuse works well for many things. ![]() LOL |
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![]() "Christine Dabney" > wrote in message ... > Okay folks, > > We were chatting on the chat channel, and we started talking bout > butter beans. I grew up in VA, and I had them all the time. To me, > they are smaller than a lima, and a pale green. And they stay that > way when they are cooked. Boli agrees with this description of them. > > Others in the discussion say they are much larger, and tan. Or buff > or khaki colored. > > I have never seen butter beans like that... > > For those of you who know about butter beans, what is your description > of them? > > Christine Canned butterbeans are tan. I always thought that lima beans were the fresh lima bean and therefore green. I thought the butterbeans were the dried lima, cooked, and therefore tan. They aren't fava beans, the shape isn't right. Janet |
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In article >, Andy <q>
wrote: > Lima beans were the one food I just couldn't eat. My throat would just > clam up. It was something about the chewyness or a slime factor or bland > factor. > > It's been forever since I tried them but would probably have better luck > eating them today. I don't like the frozen ones, and never had them fresh, but cooked from dry they are quite nice. I make a chicken and lima bean stew that we all like. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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![]() Butterbean? Looks like this: http://www.nndb.com/people/840/000054678/ Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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![]() "Default User" > wrote in message ... > > Butterbean? Looks like this: > > > http://www.nndb.com/people/840/000054678/ > Yep, I saw that butterbean in the movie. Thanks for reminding me that I watched it -- Yuk! Dee Dee |
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![]() "Janet Bostwick" > wrote in message ... > > "Christine Dabney" > wrote in message > ... >> Okay folks, >> >> We were chatting on the chat channel, and we started talking bout >> butter beans. I grew up in VA, and I had them all the time. To me, >> they are smaller than a lima, and a pale green. And they stay that >> way when they are cooked. Boli agrees with this description of them. >> >> Others in the discussion say they are much larger, and tan. Or buff >> or khaki colored. >> >> I have never seen butter beans like that... >> >> For those of you who know about butter beans, what is your description >> of them? >> >> Christine > > Canned butterbeans are tan. I always thought that lima beans were the > fresh lima bean and therefore green. I thought the butterbeans were the > dried lima, cooked, and therefore tan. They aren't fava beans, the shape > isn't right. > Janet > In New York State, where I was born and lived as a child, butter beans were tan and always either dried or canned. In Virginia, where I have lived for most of my life, butterbeans (always written here as one word) are small and green; they are the same things that in most of the US are called baby limas. They are best fresh, excellent frozen (though they have to be cooked longer than the package directions say), and barely acceptable canned. I am told that they reason they are called butterbeans is that they must always be cooked with a generous amount of butter as well as with salt and pepper and a tiny dash of sugar. I love them! Ron Fredericksburg, VA |
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Jani wrote:
> I like to take frozen limas and saute them in some butter until they get > slightly crunchy... If you at them right out of the freezer, wouldn't they be crunchy? :-) Bob |
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One time on Usenet, "Bob Terwilliger" > said:
> Jani wrote: > > > I like to take frozen limas and saute them in some butter until they get > > slightly crunchy... > > If you at them right out of the freezer, wouldn't they be crunchy? :-) Damn smartasses... ;-) -- Jani in WA (S'mee) ~ mom, Trollop, novice cook ~ |
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![]() audet wrote: > > In New York State, where I was born and lived as a child, butter beans were > tan and always either dried or canned. In Virginia, where I have lived for Butter beans and lima beans are exactly the same thing... but only in the south are they refered to as butter beans. In NY State they are lima beans. When my grandparents retired from the delicatessen business they moved to the Borsht Belt, bought a 100 acre farm and built a bungalo colony on a small portion but on the vast majority of those acres they farmed lima beans. My cousin and I would play in the huge barn amongst the thousands of burlap sacks of dried limas, mostly we had slingshot wars, beans were excellent ammo. But one day (as boys are apt to do) we decided to stuff lima beans up our noses... hey, whoever could stuff more was more manly... needless to say I ended up at the only country doctor for miles where I was laid out and held down by two zoftig women on an old fashioned wooden ironing board to have those beans tweezed out from my sinuses with long scary forceps... happened well over 60 years ago but I'll never forget... seems that from since birth I was always being held down by zoftig women so my face was scrunched in their cleavage... no wonder I have major issues with bosom fetishes. I guess there could be worse psychoses. Sheldon Elsie |
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![]() "Christine Dabney" > wrote in message ... > On 18 Nov 2005 07:56:43 +0100, Wayne Boatwright > > wrote: > > > >Haven't had them for years, but I distinctly remember them being tan, and > >about the size or a bit larger than a standard lima bean. > > Heretic!!!! > > LOL > > Christine I eat them a lot. I like them. They are generally larger than the "regular" lima bean and buff colored. I had always know them as a "type" of lima bean. Charlie |
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Janet Bostwick wrote:
> "Christine Dabney" > wrote in message > ... >> Okay folks, >> >> We were chatting on the chat channel, and we started talking bout >> butter beans. I grew up in VA, and I had them all the time. To me, >> they are smaller than a lima, and a pale green. And they stay that >> way when they are cooked. Boli agrees with this description of them. >> >> Others in the discussion say they are much larger, and tan. Or buff >> or khaki colored. >> >> I have never seen butter beans like that... >> >> For those of you who know about butter beans, what is your >> description >> of them? >> >> Christine > > Canned butterbeans are tan. I always thought that lima beans were > the fresh lima bean and therefore green. I thought the butterbeans > were the dried lima, cooked, and therefore tan. They aren't fava > beans, the shape isn't right. > Janet I grew lima beans (oddly enough) as a child in Virginia. They were green until I let them dry out, then they were whiteish. Butterbeans are larger and not the same thing at all and yes, the canned ones are big and tan or buttery looking. Jill |
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![]() "jmcquown" > wrote in message ... > Janet Bostwick wrote: >> "Christine Dabney" > wrote in message >> ... >>> Okay folks, >>> >>> We were chatting on the chat channel, and we started talking bout >>> butter beans. I grew up in VA, and I had them all the time. To me, >>> they are smaller than a lima, and a pale green. And they stay that >>> way when they are cooked. Boli agrees with this description of them. >>> >>> Others in the discussion say they are much larger, and tan. Or buff >>> or khaki colored. >>> >>> I have never seen butter beans like that... >>> >>> For those of you who know about butter beans, what is your >>> description >>> of them? >>> >>> Christine >> >> Canned butterbeans are tan. I always thought that lima beans were >> the fresh lima bean and therefore green. I thought the butterbeans >> were the dried lima, cooked, and therefore tan. They aren't fava >> beans, the shape isn't right. >> Janet > > I grew lima beans (oddly enough) as a child in Virginia. They were green > until I let them dry out, then they were whiteish. Butterbeans are larger > and not the same thing at all and yes, the canned ones are big and tan or > buttery looking. > > Jill > > Here is the Burpee seed page for limas. The green lima beans come in several sizes. There is also an entry for butter limas that according to the picture have pale tan (in this case speckled) seeds. Who knew? http://tinyurl.com/cl3h4 Janet |
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![]() On Thu, 17 Nov 2005, Christine Dabney wrote: > Okay folks, > > We were chatting on the chat channel, and we started talking bout > butter beans. I grew up in VA, and I had them all the time. To me, > they are smaller than a lima, and a pale green. And they stay that > way when they are cooked. Boli agrees with this description of them. > > Others in the discussion say they are much larger, and tan. Or buff > or khaki colored. > > I have never seen butter beans like that... > > For those of you who know about butter beans, what is your description > of them? > > Christine > 'Round here, a butter bean is a big, plump, cream-colored, kinda half-moon-shaped (like the lima) bean about the size of an average thumb nail on a man The lima bean is a medium sized (about the size of the index finger nail), grass-green, plump bean. The sizes vary because all the beans (two, three, or four) in the pod don't mature at the same time. If picked very young, they can be as tiny as the tip of the little finger (much like the difference in size in "young, green peas" and regular green peas). The Fordhook lima is a large, plump, green, tougher-skin-than-a-lima, bean about the size of the butter bean above. Then there is a little (smaller than the lima) and more round than half moon thing that is light green and some are so light green as to look white and some can be a combination of light green and lighter green. We call this a butter pea (not a butter bean). There is also a brown butter bean, called a speckled butter bean, that is a tad bigger than a regular lima and is "speckled" The big, cream-colored butter beans aren't seen very often in stores around here. They come canned, but they are not good, because they are hard (or this has been the case with the only few brands I have ever found that offered them, which haven't been very many; Bush's comes to mind.). They come dried, but they don't reconstitute well and when cooked, the casing (the part that holds the soft insides (just like the insides of the lima bean) separates and the insides come out. Because they are soft, they just thicken the cooking water. The casing stays intact, but it is empty. So, they don't make a side dish like limas do. Of course, cooked with a little ham and poured over a bowl of cornbread dotted with raw chopped red onions or spring onions, this "soup" is mighty good on a cold winter's day. I have never seen them frozen. hmmmm We had them when I was a kid, but we grew them in the garden. Elaine, too |
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Elaine Parrish wrote:
> On Thu, 17 Nov 2005, Christine Dabney wrote: > >> Okay folks, >> >> We were chatting on the chat channel, and we started talking bout >> butter beans. I grew up in VA, and I had them all the time. To me, >> they are smaller than a lima, and a pale green. And they stay that >> way when they are cooked. Boli agrees with this description of them. >> >> Others in the discussion say they are much larger, and tan. Or buff >> or khaki colored. >> >> I have never seen butter beans like that... >> >> For those of you who know about butter beans, what is your >> description of them? >> >> Christine >> > > 'Round here, a butter bean is a big, plump, cream-colored, kinda > half-moon-shaped (like the lima) bean about the size of an average > thumb nail on a man > > The lima bean is a medium sized (about the size of the index finger > nail), grass-green, plump bean. The sizes vary because all the beans > (two, three, or four) in the pod don't mature at the same time. If > picked very young, they can be as tiny as the tip of the little > finger (much like the difference in size in "young, green peas" and > regular green peas). > > The Fordhook lima is a large, plump, green, tougher-skin-than-a-lima, > bean about the size of the butter bean above. > > Then there is a little (smaller than the lima) and more round than > half moon thing that is light green and some are so light green as to > look white and some can be a combination of light green and lighter > green. We call this a butter pea (not a butter bean). > > There is also a brown butter bean, called a speckled butter bean, > that is a tad bigger than a regular lima and is "speckled" > > > The big, cream-colored butter beans aren't seen very often in stores > around here. They > come canned, but they are not good, because they are hard (or this has > been the case with the only few brands I have ever found that offered > them, which haven't been very many; Bush's comes to mind.). They come > dried, but they don't reconstitute well and when cooked, the casing > (the part that holds the soft insides (just like the insides of the > lima bean) separates and the insides come out. Because they are soft, > they just thicken the cooking water. The casing stays intact, but it > is empty. So, they don't make a side dish like limas do. Of > course, cooked with a little ham and poured over a bowl of cornbread > dotted with raw chopped red onions or spring onions, this "soup" is > mighty good on a cold winter's day. > > I have never seen them frozen. hmmmm > > We had them when I was a kid, but we grew them in the garden. > > Elaine, too I've never read a better description of butter beans! Thanks, Elaine! Yep, Bush's makes canned large butter beens. I've never seen them frozen, either. They are definitely bigger than even a Fordhook lima bean and are tan/yellow. Jill |
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![]() jmcquown wrote: > Elaine Parrish wrote: > > On Thu, 17 Nov 2005, Christine Dabney wrote: > > > >> Okay folks, > >> > >> We were chatting on the chat channel, and we started talking bout > >> butter beans. I grew up in VA, and I had them all the time. To me, > >> they are smaller than a lima, and a pale green. And they stay that > >> way when they are cooked. Boli agrees with this description of them. > >> > >> Others in the discussion say they are much larger, and tan. Or buff > >> or khaki colored. > >> > >> I have never seen butter beans like that... > >> > >> For those of you who know about butter beans, what is your > >> description of them? > >> > >> Christine > >> > > > > 'Round here, a butter bean is a big, plump, cream-colored, kinda > > half-moon-shaped (like the lima) bean about the size of an average > > thumb nail on a man > > > > The lima bean is a medium sized (about the size of the index finger > > nail), grass-green, plump bean. The sizes vary because all the beans > > (two, three, or four) in the pod don't mature at the same time. If > > picked very young, they can be as tiny as the tip of the little > > finger (much like the difference in size in "young, green peas" and > > regular green peas). > > > > The Fordhook lima is a large, plump, green, tougher-skin-than-a-lima, > > bean about the size of the butter bean above. > > > > Then there is a little (smaller than the lima) and more round than > > half moon thing that is light green and some are so light green as to > > look white and some can be a combination of light green and lighter > > green. We call this a butter pea (not a butter bean). > > > > There is also a brown butter bean, called a speckled butter bean, > > that is a tad bigger than a regular lima and is "speckled" > > > > > > The big, cream-colored butter beans aren't seen very often in stores > > around here. They > > come canned, but they are not good, because they are hard (or this has > > been the case with the only few brands I have ever found that offered > > them, which haven't been very many; Bush's comes to mind.). They come > > dried, but they don't reconstitute well and when cooked, the casing > > (the part that holds the soft insides (just like the insides of the > > lima bean) separates and the insides come out. Because they are soft, > > they just thicken the cooking water. The casing stays intact, but it > > is empty. So, they don't make a side dish like limas do. Of > > course, cooked with a little ham and poured over a bowl of cornbread > > dotted with raw chopped red onions or spring onions, this "soup" is > > mighty good on a cold winter's day. > > > > I have never seen them frozen. hmmmm > > > > We had them when I was a kid, but we grew them in the garden. > > > > Elaine, too > > I've never read a better description of butter beans! Thanks, Elaine! Yep, > Bush's makes canned large butter beens. I've never seen them frozen, > either. They are definitely bigger than even a Fordhook lima bean and are > tan/yellow. Couldn't have bean a more inaccurate description... once again for the IQ impaired, butter bean (hillybilly vernacular) is exactly precisely synonymous with lima bean. All beans are graded so naturally they can be found in various sizes, but size has nothing to do with anything, they're the same bean. With limas there are either babys or fordhooks; different type of lima. Either type can be mottled; hybridized. Frozen limas/butter beans are readily available in most stupidmarkets... and many brands, from generic, to store brands, to name brands, to Birdseye. I recenty tried Bush's canned butter beans (bought 2 cans last week - on sale at half price - must be a new product promotional), just awful... but then again I don't care for any Bush's products... their beans are way over cooked and much too watery.... there are very few butter beans in those cans, it's mostly water, the beans are mushy and most are broken with their skins floating about like so many toenail clippings, and did I mention *salty*... Bush's products are also typically over priced. http://www.birdseyefoods.com/birdsey...yLimaBeans14oz http://www.foodsubs.com/Beans.html#lima lima bean = butter bean = Madagascar bean = wax bean Pronunciation: LIE-muh Notes: With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. The most popular varieties are the small baby lima bean = sieva bean and the larger Fordhooks. You can get limas fresh in their pods in the summer, but many people prefer to use dried lima beans. Shelled frozen limas are a good substitute for fresh, but canned limas aren't nearly as good. The biggest downside is that lima beans are harder to digest than other beans. Substitutes: fresh lima beans OR fava beans (more flavorful) OR soybeans --- Sheldon Legume |
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I am not a botanist, nor do I play one on the internet. But...
It looks like butter beans and lima beans are 2 distinct varieties, albeit very similar. Most of the web sites I found when I googled "phaseolus lunatus" didn't make a distinction, but http://www.botanyworld.com/phaseolus.html is one link that does. It wouldn't surprise me if some unscrupulous farmers passed off plain old lima beans as butter beans (or vice versa) to unsuspecting canners :-) I grew some lima beans in my garden this summer, they were delicious raw (tasted very much like peas). They were so much better than the frozen ones when cooked I couldn't believe it. I also learned in my googling that wild lima beans (well, wild "phaseolus lunatus" and possibly other variants) can be poisonous until cooked. ScottR -- Scott Robins |
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Sheldon wrote:
> Scott Robins wrote: > >>I am not a botanist, nor do I play one on the internet. >> >>It wouldn't surprise me if some unscrupulous farmers passed off plain old >>lima beans as butter beans (or vice versa) to unsuspecting canners :-) > > Obviously you're not a Botanist, you're an Idiot. And I bet the bastids passed some off as scallops, too. The bastids... Pastorio |
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Sheldon wrote:
> jmcquown wrote: > >>Elaine Parrish wrote: >> >>>On Thu, 17 Nov 2005, Christine Dabney wrote: >>> >>> >>>>Okay folks, >>>> >>>>We were chatting on the chat channel, and we started talking bout >>>>butter beans. I grew up in VA, and I had them all the time. To me, >>>>they are smaller than a lima, and a pale green. And they stay that >>>>way when they are cooked. Boli agrees with this description of them. >>>> >>>>Others in the discussion say they are much larger, and tan. Or buff >>>>or khaki colored. >>>> >>>>I have never seen butter beans like that... >>>> >>>>For those of you who know about butter beans, what is your >>>>description of them? >>>> >>>>Christine >>>> >>> >>>'Round here, a butter bean is a big, plump, cream-colored, kinda >>>half-moon-shaped (like the lima) bean about the size of an average >>>thumb nail on a man >>> >>>The lima bean is a medium sized (about the size of the index finger >>>nail), grass-green, plump bean. The sizes vary because all the beans >>>(two, three, or four) in the pod don't mature at the same time. If >>>picked very young, they can be as tiny as the tip of the little >>>finger (much like the difference in size in "young, green peas" and >>>regular green peas). >>> >>>The Fordhook lima is a large, plump, green, tougher-skin-than-a-lima, >>>bean about the size of the butter bean above. >>> >>>Then there is a little (smaller than the lima) and more round than >>>half moon thing that is light green and some are so light green as to >>>look white and some can be a combination of light green and lighter >>>green. We call this a butter pea (not a butter bean). >>> >>>There is also a brown butter bean, called a speckled butter bean, >>>that is a tad bigger than a regular lima and is "speckled" >>> >>> >>>The big, cream-colored butter beans aren't seen very often in stores >>>around here. They >>>come canned, but they are not good, because they are hard (or this has >>>been the case with the only few brands I have ever found that offered >>>them, which haven't been very many; Bush's comes to mind.). They come >>>dried, but they don't reconstitute well and when cooked, the casing >>>(the part that holds the soft insides (just like the insides of the >>>lima bean) separates and the insides come out. Because they are soft, >>>they just thicken the cooking water. The casing stays intact, but it >>>is empty. So, they don't make a side dish like limas do. Of >>>course, cooked with a little ham and poured over a bowl of cornbread >>>dotted with raw chopped red onions or spring onions, this "soup" is >>>mighty good on a cold winter's day. >>> >>>I have never seen them frozen. hmmmm >>> >>>We had them when I was a kid, but we grew them in the garden. >>> >>>Elaine, too >> >>I've never read a better description of butter beans! Thanks, Elaine! Yep, >>Bush's makes canned large butter beens. I've never seen them frozen, >>either. They are definitely bigger than even a Fordhook lima bean and are >>tan/yellow. > > > Couldn't have bean a more inaccurate description... once again for the > IQ impaired, butter bean (hillybilly vernacular) is exactly precisely > synonymous with lima bean. Do try just once not to be the moron. You quote books and these people tell you their *actual experience* and still you want to argue your theoretical sources. In the American south, like where I and some of these other folks live, butter beans are a specific bean that looks like a lima but has different characteristics. They're bigger and they're yellow or yellow-beige and they eat differently. All this blather below is still just blather from some web sites, not personal experience. Rephrase other people's words and try to pass them off as your own. What's new...? > All beans are graded so naturally they can > be found in various sizes, but size has nothing to do with anything, > they're the same bean. With limas there are either babys or fordhooks; > different type of lima. Either type can be mottled; hybridized. .... and when they're hybridized, they have different characteristics and different names. Like "Baby" limas and "Fordhook" limas. And butter beans... And Christmas Limas and Chestnut limas... ooops, same thing - but not either Baby or Fordhook. > Frozen limas/butter beans are readily available in most > stupidmarkets... and many brands, from generic, to store brands, to > name brands, to Birdseye. > > I recenty tried Bush's canned butter beans (bought 2 cans last week - And I bet they called them butter beans just to confuse their customers. Because, as we all know from your brilliant citations, there's no such thing as a butter bean. Oh, wait. There's more than one bean called that. > http://www.birdseyefoods.com/birdsey...yLimaBeans14oz <LOL> This page is recipes for baby limas. Wonderful. Sure proves the point. Or something > http://www.foodsubs.com/Beans.html#lima > > lima bean = butter bean = Madagascar bean = wax bean <LOL> Do read the whole site when showing your idiocy... Index page: <http://www.foodsubs.com/FGLegumes.html> Look at the other bean pages for a fuller picture. "Christmas lima bean = chestnut lima bean Notes: These taste a bit like chestnuts when cooked." Not green at all. Specific name different than "Baby" or Fordhook." "fava bean = broad bean = *butter bean* = Windsor bean = horse bean = English bean = fool = foul = ful = feve = faba = haba = habas" Sometimes called butter beans. Emphasis *added* "wax bean See lima bean." "wax bean Notes: These are similar to green beans except for the color, which can be yellow or purple. Don't confuse these with lima beans, which are sometimes called wax beans." Picture of a long wax bean, nothing like a lima. "Italian flat bean = Romano bean = runner bean Notes: These green or yellow beans are like ordinary green beans, but they're flatter." "scarlet runner bean = runner bean" The same beans have different names in different countries and cultures. And different beans have the same names sometimes, even though they're different from each other. All these quotes come from that same site, different pages. > Pronunciation: > LIE-muh Notes: With their buttery flavor, lima beans are great in > soups or stews, or on their own as a side dish. The most popular > varieties are the small baby lima bean = sieva bean and the larger > Fordhooks. You can get limas fresh in their pods in the summer, but > many people prefer to use dried lima beans. Shelled frozen limas are a > good substitute for fresh, but canned limas aren't nearly as good. The > biggest downside is that lima beans are harder to digest than other > beans. Substitutes: fresh lima beans OR fava beans (more flavorful) > OR soybeans > --- > > Sheldon Legume Leave the wit to Jack Schidt - you don't have it. It rhymes and is true. Pastorio |
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![]() On Sat, 19 Nov 2005, jmcquown wrote: > Elaine Parrish wrote: > > On Thu, 17 Nov 2005, Christine Dabney wrote: > > > >> Okay folks, > >> > >> We were chatting on the chat channel, and we started talking bout > >> butter beans. I grew up in VA, and I had them all the time. To me, > >> they are smaller than a lima, and a pale green. And they stay that > >> way when they are cooked. Boli agrees with this description of them. > >> > >> Others in the discussion say they are much larger, and tan. Or buff > >> or khaki colored. > >> > >> I have never seen butter beans like that... > >> > >> For those of you who know about butter beans, what is your > >> description of them? > >> > >> Christine > >> > > > > 'Round here, a butter bean is a big, plump, cream-colored, kinda > > half-moon-shaped (like the lima) bean about the size of an average > > thumb nail on a man > > > > The lima bean is a medium sized (about the size of the index finger > > nail), grass-green, plump bean. The sizes vary because all the beans > > (two, three, or four) in the pod don't mature at the same time. If > > picked very young, they can be as tiny as the tip of the little > > finger (much like the difference in size in "young, green peas" and > > regular green peas). > > > > The Fordhook lima is a large, plump, green, tougher-skin-than-a-lima, > > bean about the size of the butter bean above. > > > > Then there is a little (smaller than the lima) and more round than > > half moon thing that is light green and some are so light green as to > > look white and some can be a combination of light green and lighter > > green. We call this a butter pea (not a butter bean). > > > > There is also a brown butter bean, called a speckled butter bean, > > that is a tad bigger than a regular lima and is "speckled" > > > > > > The big, cream-colored butter beans aren't seen very often in stores > > around here. They > > come canned, but they are not good, because they are hard (or this has > > been the case with the only few brands I have ever found that offered > > them, which haven't been very many; Bush's comes to mind.). They come > > dried, but they don't reconstitute well and when cooked, the casing > > (the part that holds the soft insides (just like the insides of the > > lima bean) separates and the insides come out. Because they are soft, > > they just thicken the cooking water. The casing stays intact, but it > > is empty. So, they don't make a side dish like limas do. Of > > course, cooked with a little ham and poured over a bowl of cornbread > > dotted with raw chopped red onions or spring onions, this "soup" is > > mighty good on a cold winter's day. > > > > I have never seen them frozen. hmmmm > > > > We had them when I was a kid, but we grew them in the garden. > > > > Elaine, too > > I've never read a better description of butter beans! Thanks, Elaine! Yep, > Bush's makes canned large butter beens. I've never seen them frozen, > either. They are definitely bigger than even a Fordhook lima bean and are > tan/yellow. > > Jill > > > Thanks, Jill. After I read this thread, I was trying to remember how my grandmother "put them up" for the winter. I don't remember her ever doing anything with butter beans. we only had them through the growing season, like cabbage (she didn't make kraut) or melons. We had the others year round, though. So, maybe there just isn't a good way to keep them. We grew a lot of limas. My grandfather planted them with the "sweet corn" and they grew around the stalks near the ground. Talk about your Succotash! I always loved (and still do) limas. But that crawling around on the ground under the corn to pick them gave me the creeps. It was always cool and shaded so the snakes loved it, as did other creeping, crawling things. booowaaah. Still makes me shiver to think of it. Luckily, the dogs liked to go with us and they would blaze a path. We'd pick for hours, have tons of limas, shell for hours, and end up with a cup and a half of lima beans! <g> They were labor intensive. Elaine, too |
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![]() On 19 Nov 2005, Sheldon wrote: > > jmcquown wrote: > > Elaine Parrish wrote: > > > On Thu, 17 Nov 2005, Christine Dabney wrote: > > > > > >> Okay folks, > > >> > > >> We were chatting on the chat channel, and we started talking bout > > >> butter beans. I grew up in VA, and I had them all the time. To me, > > >> they are smaller than a lima, and a pale green. And they stay that > > >> way when they are cooked. Boli agrees with this description of them. > > >> > > >> Others in the discussion say they are much larger, and tan. Or buff > > >> or khaki colored. > > >> > > >> I have never seen butter beans like that... > > >> > > >> For those of you who know about butter beans, what is your > > >> description of them? > > >> > > >> Christine > > >> > > > > > > 'Round here, a butter bean is a big, plump, cream-colored, kinda > > > half-moon-shaped (like the lima) bean about the size of an average > > > thumb nail on a man > > > > > > The lima bean is a medium sized (about the size of the index finger > > > nail), grass-green, plump bean. The sizes vary because all the beans > > > (two, three, or four) in the pod don't mature at the same time. If > > > picked very young, they can be as tiny as the tip of the little > > > finger (much like the difference in size in "young, green peas" and > > > regular green peas). > > > > > > The Fordhook lima is a large, plump, green, tougher-skin-than-a-lima, > > > bean about the size of the butter bean above. > > > > > > Then there is a little (smaller than the lima) and more round than > > > half moon thing that is light green and some are so light green as to > > > look white and some can be a combination of light green and lighter > > > green. We call this a butter pea (not a butter bean). > > > > > > There is also a brown butter bean, called a speckled butter bean, > > > that is a tad bigger than a regular lima and is "speckled" > > > > > > > > > The big, cream-colored butter beans aren't seen very often in stores > > > around here. They > > > come canned, but they are not good, because they are hard (or this has > > > been the case with the only few brands I have ever found that offered > > > them, which haven't been very many; Bush's comes to mind.). They come > > > dried, but they don't reconstitute well and when cooked, the casing > > > (the part that holds the soft insides (just like the insides of the > > > lima bean) separates and the insides come out. Because they are soft, > > > they just thicken the cooking water. The casing stays intact, but it > > > is empty. So, they don't make a side dish like limas do. Of > > > course, cooked with a little ham and poured over a bowl of cornbread > > > dotted with raw chopped red onions or spring onions, this "soup" is > > > mighty good on a cold winter's day. > > > > > > I have never seen them frozen. hmmmm > > > > > > We had them when I was a kid, but we grew them in the garden. > > > > > > Elaine, too > > > > I've never read a better description of butter beans! Thanks, Elaine! Yep, > > Bush's makes canned large butter beens. I've never seen them frozen, > > either. They are definitely bigger than even a Fordhook lima bean and are > > tan/yellow. > > Couldn't have bean a more inaccurate description... once again for the > IQ impaired, butter bean (hillybilly vernacular) is exactly precisely > synonymous with lima bean. All beans are graded so naturally they can > be found in various sizes, but size has nothing to do with anything, > they're the same bean. With limas there are either babys or fordhooks; > different type of lima. Either type can be mottled; hybridized. Yes, Sheldon, I understand that, for the last 10 years, every time there is a topic you wish to address, you run to the internet, Google, and copy and paste what ever it says, and post it to the group. That's fine and many times you impart some nice information - especially when you are in your Dr. Jekyll persona. When you are in your Mr. Hyde persona, your posts disintegrate considerably - usually to curse words and name calling. We know you are doing the best you can with what you have to work with. And, yes, you're the family pet - kinda like Cujo - and we love you. Although, some days, I wish you could actually catch one of those cars you chase. Whereas, a "butter bean" may well be in the Lima family and may be a variation, a "butter bean" is distinct from the commonly accepted green lima bean, just as a Fordhook is different from the commonly accepted green lima. The Fordhook is not just a lima bean that is left on the vine to grow bigger. The butter bean is not just a little green lima bean that has matured. To say that a butter bean is "exactly precisely synonymous" with a lima bean is to say that you have never eaten one. It is to say that Granny Smith apples are "exactly precisely synonymous" with Red Delicious apples because both are apples, or Ribeye steak is "exactly precisely synonymous" with round steak because both are steak, or any of the other millions of things that share a common name or category. Even a bell pepper, in its different stages of maturity, is not "exactly precisely synonymous" with its other stages. The beans and peas I outlined in my post are all distinctly different in texture and in taste and each comes from a seed that is different in size, shape, and coloring. Having picked, shelled, and eaten them cooked fresh from the garden, I can say that they are very different, whether they are in the same botanical family or not. They are not stages of the little green-colored bean we commonly know as a lima. One does not plant the seed of the little green lima bean and get speckled butter beans as a aberration. I've shelled too many of both. All one need do is buy a can of beans labeled "lima" and a can of beans labeled "butter beans" and pour them out into a bowl and look at them. They are not "exactly precisely synonymous", IQ and hillbilly vernacular notwithstanding. You said you bought two cans of butter beans and they were awful. If you bought two cans of butter beans and opened the cans, then you would have seen that they don't look at all like a can of beans labeled "lima" (they don't taste the same, either). Is this how you drew the conclusion that butter beans and lima beans are "exactly precisely synonymous"? You read that "exactly precisely synonymous" part on the internet. Then you bought two cans of butter beans and looked at them and tasted of them, determined that they were awful. Did they look like little green lima beans? Did they taste like little green lima beans? Had you made the comparison, your answers would be "no". So you are saying that you decided that your eyes and your taste buds lied to you and that, because the internet said, "exactly precisely synonymous", that must be the truth? Did you buy Fordhooks, speckled butter beans, and butter peas, too, (and wax beans, that you referenced) and decide that what you see and taste is a lie, but what you read is the truth? Empirical evidence should not be so lightly dismissed. It makes us too much like the herd animals. Must have been your Mr. Hyde day. Logic has eluded you. Butter beans (save Bush's efforts and perhaps a few other canners) have gone the way of Creasy greens, Polk Salad, and cultured butter - probably for the very reasons outlined in this thread, including the lack of an sufficient way to preserve them. The lack of cultured butter is a mystery to me, save it being an acquired taste. If this reaches you on your Dr. Jekyll day, good for me. If it reaches you on your Mr. Hyde day... sic, cujo, sic. I know your dealing the best way you can. Elaine, too > > Frozen limas/butter beans are readily available in most > stupidmarkets... and many brands, from generic, to store brands, to > name brands, to Birdseye. > > I recenty tried Bush's canned butter beans (bought 2 cans last week - > on sale at half price - must be a new product promotional), just > awful... but then again I don't care for any Bush's products... their > beans are way over cooked and much too watery.... there are very few > butter beans in those cans, it's mostly water, the beans are mushy and > most are broken with their skins floating about like so many toenail > clippings, and did I mention *salty*... Bush's products are also > typically over priced. > > http://www.birdseyefoods.com/birdsey...yLimaBeans14oz > > http://www.foodsubs.com/Beans.html#lima > > lima bean = butter bean = Madagascar bean = wax bean Pronunciation: > LIE-muh Notes: With their buttery flavor, lima beans are great in > soups or stews, or on their own as a side dish. The most popular > varieties are the small baby lima bean = sieva bean and the larger > Fordhooks. You can get limas fresh in their pods in the summer, but > many people prefer to use dried lima beans. Shelled frozen limas are a > good substitute for fresh, but canned limas aren't nearly as good. The > biggest downside is that lima beans are harder to digest than other > beans. Substitutes: fresh lima beans OR fava beans (more flavorful) > OR soybeans > --- > > Sheldon Legume > > |
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![]() Elaine Parrish wrote: > > Yes, Sheldon, I understand that, for the last 10 years, every time there > is a topic you wish to address, you run to the internet, Google, and copy > and paste what ever it says, and post it to the group. You're lying already and it's only the very begining of your fercocktah diatribe... there was no Google ten years ago... LIAR! Educated folks cite varifiable references to back up their claims, have you never read a professional journal... Elaine, you are obviously uneducated. <snipped mass verbiage> You're incorrect in each and every instance. Elaine, the fact that you need so much verbiage to say nothing, and certainly nothing you can back up other than with your own hot air proves you're truly a mental midget as well as having severe psychiatric issues. The only good reason for the the use of the expression "butter bean" is to distinguish the six fingered southern trash from normal folks. http://www.americanbean.org/BeanVarieties/Home.htm Large Lima Flat-shaped, white-colored beans Smooth, creamy, sweet flavor Also known as Butter Beans Popular as a sidedish or added to soups and casseroles --- Sheldon AKA penmart |
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Very well expressed, Elaine.
-- Wayne Boatwright *¿* _____________________________________________ A chicken in every pot is a *LOT* of chicken! |
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![]() On Sat, 19 Nov 2005, Scott Robins wrote: > I am not a botanist, nor do I play one on the internet. But... > > It looks like butter beans and lima beans are 2 distinct varieties, albeit > very similar. Most of the web sites I found when I googled "phaseolus > lunatus" didn't make a distinction, but > http://www.botanyworld.com/phaseolus.html is one link that does. > > It wouldn't surprise me if some unscrupulous farmers passed off plain old > lima beans as butter beans (or vice versa) to unsuspecting canners :-) > > I grew some lima beans in my garden this summer, they were delicious raw > (tasted very much like peas). They were so much better than the frozen > ones when cooked I couldn't believe it. > > I also learned in my googling that wild lima beans (well, wild "phaseolus > lunatus" and possibly other variants) can be poisonous until cooked. > > ScottR > -- > Scott Robins > Thanks, Scott. That's interesting info. I've always wondered how people figured out what they could eat and what they couldn't. I saw a facinating documentary on mushrooms. The guy went out into the woods and pointed out the "good" ones and the "bad" ones and told why. But somebody had to eat them to find out which was which. geez. I wouldn't have wanted to have been in that lottery! Elaine, too |
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![]() Elaine Parrish wrote: > > We grew a lot of limas. My grandfather planted them with the "sweet corn" > and they grew around the stalks near the ground. Talk about your > Succotash! I always loved (and still do) limas. But that crawling around > on the ground under the corn to pick them gave me the creeps. It was > always cool and shaded so the snakes loved it, as did other creeping, > crawling things. booowaaah. Still makes me > shiver to think of it. An absolute lie... lima beans wouldn't grow well enough to produce in the shade of corn. Got any more bullshit stories? Lima beans are not easy to grow even under the best of conditions, which is why they typically cost more than other bean varieties. Lima beans require an unusually long growing season, and need full sun, they will not produce in shade. There are a number of lima bean cultivars, any of which can and are refered to as butter beans (in the US south), but they are all lima beans regardless, whether you wanna call em "butter beans" or "hillybilly fart makers". Merriam Webster butter bean noun 1 : LIMA BEAN: as a chiefly Southern & Midland : a large dried lima bean --- http://pubs.caes.uga.edu/caespubs/pubcd/C716-w.htm The only creepy crawly thing here is you, Elaine. Sheldon |
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![]() Wayne Boatwright wrote: > Very well expressed, Elaine. Lookin' to get in that hillybilly slut's pants, eh... you're as ignorant. Sheldon |
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Elaine Parrish wrote:
> Thanks, Scott. That's interesting info. I've always wondered how people > figured out what they could eat and what they couldn't. I saw a facinating > documentary on mushrooms. The guy went out into the woods and pointed out > the "good" ones and the "bad" ones and told why. But somebody had to eat > them to find out which was which. geez. I wouldn't have wanted to have > been in that lottery! > > Elaine, too Nor I, Elaine. We've got a mycologist in the family; if *he* sez a mushroom's good, I'm there! Back to er, um, BEANS for a moment: Have any of you all had Lady Cream Peas? Little white, tender beans, grown, I believe, in Texas?? They're a real treat, 'specially with the aforementioned ham and cornbread. Spitz -- "Home, James, and don't spare the horses!" |
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Sheldon wrote:
> Elaine Parrish wrote: >> >> We grew a lot of limas. My grandfather planted them with the "sweet >> corn" and they grew around the stalks near the ground. Talk about >> your Succotash! I always loved (and still do) limas. But that >> crawling around on the ground under the corn to pick them gave me >> the creeps. It was always cool and shaded so the snakes loved it, as >> did other creeping, crawling things. booowaaah. Still makes me >> shiver to think of it. > > An absolute lie... lima beans wouldn't grow well enough to produce in > the shade of corn. > > Got any more bullshit stories? > > Lima beans are not easy to grow even under the best of conditions, Really? Is that why I, as an 8 year old girl, was able to grow lima beans in a small patch of earth in Virginia? Damn, I must be one hell of a horticulturist. Jill |
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![]() On 19 Nov 2005, Sheldon wrote: > > Elaine Parrish wrote: > > > > We grew a lot of limas. My grandfather planted them with the "sweet corn" > > and they grew around the stalks near the ground. Talk about your > > Succotash! I always loved (and still do) limas. But that crawling around > > on the ground under the corn to pick them gave me the creeps. It was > > always cool and shaded so the snakes loved it, as did other creeping, > > crawling things. booowaaah. Still makes me > > shiver to think of it. > > An absolute lie... lima beans wouldn't grow well enough to produce in > the shade of corn. > > Got any more bullshit stories? Hi, Mr. Hyde, You are your normal Cujo testy self, I see. It's ok, Sugar, I do understand. Lima beans were never difficult for my grandfather to grow. He was born a farmer and had a magic touch with plants. The lima beans did very well beneath the corn. They put something into the soil ( I don't remember just what and I won't Google for it) that helped the corn and the corn plants protected the beans as they grew. The Sweet corn came in early and produced for about half the season. Once it was all pulled, the green foliage began to die letting in more and more sun and replenishing the earth as the lima beans matured. Just before all of the corn had been pulled and while the corn stalks were still green, we'd pick the first of the limas when they were very young and still tiny. Elaine, too > > Lima beans are not easy to grow even under the best of conditions, > which is why they typically cost more than other bean varieties. Lima > beans require an unusually long growing season, and need full sun, they > will not produce in shade. There are a number of lima bean cultivars, > any of which can and are refered to as butter beans (in the US south), > but they are all lima beans regardless, whether you wanna call em > "butter beans" or "hillybilly fart makers". > > Merriam Webster > > butter bean > noun > 1 : LIMA BEAN: as a chiefly Southern & Midland : a large dried lima > bean > --- > > http://pubs.caes.uga.edu/caespubs/pubcd/C716-w.htm > > The only creepy crawly thing here is you, Elaine. > > Sheldon > > |
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Elaine Parrish wrote:
> On Sat, 19 Nov 2005, Scott Robins wrote: > >> I am not a botanist, nor do I play one on the internet. But... >> >> It looks like butter beans and lima beans are 2 distinct varieties, >> albeit very similar. Most of the web sites I found when I googled >> "phaseolus lunatus" didn't make a distinction, but >> http://www.botanyworld.com/phaseolus.html is one link that does. >> >> It wouldn't surprise me if some unscrupulous farmers passed off >> plain old lima beans as butter beans (or vice versa) to unsuspecting >> canners :-) >> >> I grew some lima beans in my garden this summer, they were delicious >> raw (tasted very much like peas). They were so much better than the >> frozen ones when cooked I couldn't believe it. >> >> I also learned in my googling that wild lima beans (well, wild >> "phaseolus lunatus" and possibly other variants) can be poisonous >> until cooked. >> >> ScottR >> -- >> Scott Robins >> > > Thanks, Scott. That's interesting info. I've always wondered how > people figured out what they could eat and what they couldn't. I saw > a facinating documentary on mushrooms. The guy went out into the > woods and pointed out the "good" ones and the "bad" ones and told > why. But somebody had to eat them to find out which was which. geez. > I wouldn't have wanted to have > been in that lottery! > > Elaine, too I can only figure out some of this. I suspect "man" learned from watching animals and sea-birds. Why else would anyone think of eating raw oysters?! They certainly don't LOOK good. Jill |
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![]() On 19 Nov 2005, Sheldon wrote: > > Elaine Parrish wrote: > > > > Yes, Sheldon, I understand that, for the last 10 years, every time there > > is a topic you wish to address, you run to the internet, Google, and copy > > and paste what ever it says, and post it to the group. > > You're lying already and it's only the very begining of your fercocktah > diatribe... there was no Google ten years ago... LIAR! hehe. You are right. You didn't Google. You went to Archie and FTP'ed. Then you progressed to whatever search engine was of the moment. I must commend you on evolving. It's the only evolution you've made in ten years. > > Educated folks cite varifiable references to back up their claims, have > you never read a professional journal... Elaine, you are obviously > uneducated. hahahaha. That's a good one. This is a newsgroup, my dear Mr. Hyde. The premise is that people come together to share experiences. We all have access to the internet search engines and to encyclopedias. We're not writing a scholarly paper here. We're sharing experiences and empirical research. Have you ever written a scholarly paper, Sheldon? I'm not trying to be bellicose, Sheldon - just curious. You seem to put such stock in research and cites, but you don't seem to have a personal body of knowledge or any empirical research. You quote some very good information sometimes, but you never seem to contribute any empirical information or personal experiences relating to this group's topic. Admittedly, I usually skip your posts these days because the fine Dr. Jekyll posts seem to be few and far between the Mr. Hyde rantings. I don't care for your Mr. Hyde persona, but have, and probably will, continue to defend your right to have it. You said once, a long time ago, that you were an honorable man. I found that to be true in Dr. Jekyll, but I don't ever see any honor in Mr. Hyde or in Cujo, the devil dog. Is honor only a part-time endeavor? You say that I am uneducated because I don't quote cites. Would you consider a person educated simply because he/she quoted cites? I would not make that assumption. It seems that you think educated people are better than those that are not educated. Is that true? Is one a better person if one holds a degree? And, better still if one holds a higher degree? Is that the true measure of a man (or woman)? In what field do you hold a degree, Sheldon? Again, I'm not trying to be bellicose, just curious. What if I held a degree, would your statements that using cites would prove education and that I am uneducated because I don't cite every post be false, and therefore, you'd be wrong? Would you then amend your statement to say something else, which on its face, would invalidate your original statement? Do you have a cite that supports either of your statements? You can't talk about lima beans without a cite, because "Educated folks cite varifiable references to back up their claims", but you claim that " Educated folks cite varifiable references to back up their claims" and that I am uneducated because I don't, without any cite at all. So, which are you, Sheldon, educated or uneducated? > > <snipped mass verbiage> <snipped> > > Elaine, the fact that you need so much verbiage to say nothing, and > certainly nothing you can back up other than with your own hot air > proves you're truly a mental midget as well as having severe > psychiatric issues. > haha. Well, at least I can write excessive verbiage without running out of vocabulary and resorting to paragraphs of curse words, gutter language, and junior high tatics. So I'd say that in the world of mental midgets, I am taller than you are. "Nothing" often lies in the eye of the beholder. When one has nothing with which to see, one often sees nothing. I do defer to you on the matter of psychiatric issues. I've never known anyone with as much first-hand, personal experience from the inside out as you. > The only good reason for the the use of the expression "butter bean" is > to distinguish the six fingered southern trash from normal folks. I encountered some of those kinds of people when I lived in North Alabama. It was extremely odd to see people with six fingers or six toes or webbed fingers. I've seen a few oddities in my life. I think my experiences with six fingered southern trash served me well since I met you. Gross oddities aren't always external. Were you born with this Jekyll/Hyde personality or do you just play one on the internet? I'm not trying to be bellicose, really, Sheldon. Is it something you choose? If so, why? You've been so consistent over the years, that it seems hard to believe it is not real. That must be a difficult way to live. You seem so angry and defensive most the time. I'm sorry for you. Elaine, too |
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![]() On Sat, 19 Nov 2005, jmcquown wrote: <snipped> > >> > >> I also learned in my googling that wild lima beans (well, wild > >> "phaseolus lunatus" and possibly other variants) can be poisonous > >> until cooked. > >> > >> ScottR > >> -- > >> Scott Robins > >> > > > > Thanks, Scott. That's interesting info. I've always wondered how > > people figured out what they could eat and what they couldn't. I saw > > a facinating documentary on mushrooms. The guy went out into the > > woods and pointed out the "good" ones and the "bad" ones and told > > why. But somebody had to eat them to find out which was which. geez. > > I wouldn't have wanted to have > > been in that lottery! > > > > Elaine, too > > I can only figure out some of this. I suspect "man" learned from watching > animals and sea-birds. Why else would anyone think of eating raw oysters?! > They certainly don't LOOK good. > > Jill > That is very sound reasoning. I've seen toadstools growing out in the pasture and none of the grazing animals we had would ever touch them. But they would eat things that we ate, like blackberries, crab apples, wild cherries and persimmons (but only after they ripened, which is the smart choice for man and beast!). Elaine, too |
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Spitzmaus
> Back to er, um, BEANS for a moment: Have any of you all had Lady Cream > Peas? Little white, tender beans, grown, I believe, in Texas?? They're a > real treat, 'specially with the aforementioned ham and cornbread. Yes! I had them in New Orleans a few years ago. I thought they were similar to another favorite of mine, fresh (FRESH, I say!) black-eyed peas. (In fact, you can make Hoppin' John with them.) But I understand that they're really exactly the same as a lima bean. :-) Bob |
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